Entries in grilling
(2)

Piri-piri reminds me of summer, grilling on the beach and Portugal. Here’s my version using the traditional ingredients with the addition of a little sugar as I can’t get away from the sweet hot combo that I love! This is a great marinade for grilled chicken or fish. It’s also perfect as a spicy side sauce.

“Piri-Piri” marinade

Ingredients

Makes about 4 cups

1 cup lemon juice

¾ cup extra virgin olive oil

10 garlic cloves smashed and peeled

3 dried mild chilies

5 dried hot chilies

2 tablespoons oregano

2 teaspoons ground cumin

2 teaspoons paprika

3 teaspoons brown sugar (optional)

2 teaspoons red pepper flakes (optional)

Soak chilies in hot water until soft, about 20 minutes then roughly chop including the seeds. Heat all ingredients over a low heat in a medium saucepan until just simmering. Cool and process mixture in the bowl of a food processor until smooth. Marinate chicken for 24hours in the fridge then grill.

This BBQ sauce is from my great grandmothers family cookbook that was typed out on an old Royal typewriter.I love that book with all her old recipes and their simple names like this one...Really Good BBQ Sauce.This is so easy to make and so tasty, there’s no reason to buy store bought again.

Ingredients

Serves 2

2 1lb racks baby back ribs

1 ½ cups BBQ sauce (see recipe below)

Preheat oven to 350°F.Place ribs in a glass-baking dish just large enough to hold them.Pour BBQ sauce over.Cover with foil and bake for 30 minutes.Remove foil and baste ribs.Continue baking uncovered for another 15-20 minutes

BBQ Sauce

Makes about 5 cups

1 28oz can crushed or pureed tomatoes

1 cup Worcestershire sauce

1-cup molasses

½ cup cider vinegar

½ cup brown sugar

1 6oz can tomato paste

1 tablespoon smoked paprika

Simmer the above ingredients in a medium sized heavy saucepan on low until the sauce thickens.At least for 2 hours.Sauce will keep in fridge for a few weeks.